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Old Fashioned Carrot Pudding

Old Fashioned Carrot Pudding

  • Prep

    20 m
  • Cook

    4 h
  • Ready In

    4 h 20 m
COGRANDMA4

COGRANDMA4

I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

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Nutrition

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  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
  2. Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
  3. To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.
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Reviews

Allie
36

Allie

10/16/2009

I just made this recipe for a gift for a friend. It turned out wonderfully. I used a roasting pan on the stove top to steam it.

kathy m.
30

kathy m.

10/16/2009

My mother made a very similar recipe that came from my great aunt Ethel who was born in 1878. There was hardly any instructions on the recipe card and it is steamed in the oven, but no oven temp was mentioned. I use one stock pot surrounded by about 4 C. water, then put pudding into a smaller stock pot, one inside the other, steam at 250 degrees for about 3 hours. It is the most heavenly stuff! You wouldn't think it's rich, but it is. About 3/4 C. per serving is usually enough, and I make extra hard sauce to spoon over it, but without the lemon. Thanks for submitting your version- it will help me to tweak mine. It does make the house smell divine!

miniata
23

miniata

10/27/2010

FIVE STARS***** You will NOT be disappointed. This is almost exactly like my late grandmother's recipe, a family favorite for generations now. The only difference is she used brown instead of white sugar and also included 1 cup of grated potatoes, in addition to the carrots. Also, she went a little lighter on the nutmeg and heavier on the cinnamon. She topped it with a hard sauce, with rum. That was made by boiling water and adding it slowly to dry ingredients with whisk. Pour it back into a pan and boil for 3 minutes to thicken. Remove from heat and add butter and 1 T of rum (or other). Specific sauce ingredients: 1/3 c. sugar, 3 tbsp flour, 1/4 tsp nutmeg, 1/2 tsp salt, 3 cups boiling water, 2 tbsp. butter, 1 tbsp rum, brandy, or sherry). Yield 2 cups. YUM! A must serve wintertime treat. I'd be interested to know how you packaged your puddings for gifts -- I'd like to do that this year since I just bought some very cool antique steamed pudding molds on eBay.

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